3/4 c. plus 2 tbsp. flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. grated lemon rind
1/2 c. sourdough starter
1 c. powdered sugar

CREAM CHEESE FILLING:

2 (3 oz.) pkgs. cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Mix cheese, butter, and vanilla until smooth.

Grease and flour 15 x 10 jelly roll pan. Combine flour, salt, spice, and baking powder. Beat eggs (in separate bowl) until thick and creamy. Add sugar gradually.

Stir in pumpkin, lemon rind, and sourdough starter. Fold in flour mixture until just blended. Spread evenly in pan.

Bake at 375 degrees for 12-15 minutes until top springs back when touched. Invert on clean towel dusted with powdered sugar. Roll jelly roll style. Cool completely.

Unroll cake, spread with cream cheese filling. Sprinkle evenly with walnuts (reserving 1 tablespoon). Reroll and place side seam on bottom of plate. Pipe with whipped cream and top with chopped nuts. Yield 8 servings.